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Improve ripening from veraison ©LalVigne 2 NATURAL 100% Improve ripening from veraison

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Results Innovation

Organic Agriculture

For Uniform vinegrowers veraison Reduce risks and Improve your Homogeneous winemakers Improve your maturation

3 About us

Experience Lallemand was founded at the end of the nineteenth cetury. More than 100 years dedicated to provide natural solutions.

Research and development In Lallemand we develop biotech- nological tools for the and sector. Our R&D department collaborates with Universities and international Research Institutes.

Quality We offer traceability and quality assurance. We apply a strict quality policy. All products are subjected to at least 20 rigorous quality tests. LalVigne ©

4 Specialization in microbiology Development of natural applica- tions based on microorganisms for viticulture and enology.

Global knowledge Our team is present in all and wine producing regions.

Production 100% own production. We produce LalVigneTM MATURE and LalVigneTM AROMA in our own production plants. Production centers in Grenaa (Den- mark), Montreal (Canada), Vienna (Austria), Salutaguse (Estonia), Verona (Italy)…

5 ©LalVigne Key dates 6 Late XIXcentury www.lallemand.com foundation Lallemand´s 2017 -current Contributing to ACADEMY knowledge Southern Hemisphere 1970´s www.lallemandwine.com Solutions for Launch in 2016 viticulture towards directed researchFirst 2006 Solutions forthe Launch inNorth Hemisphere viticulture 2014 First field trials 2007 - 2010 Spain In vitro assays 2011

2013 International trials Patent request (PCT) 2012 in USA

7 Facts and figures

+ 25 countries + 70 Different weather, varieties soils, varieties, ,…

Germany, Australia, Austria, Bulgaria, Canada, Albariño, , , Ries- Chile, Croatia, Slovenia, Spain, France, Greece, ling, Airén, , Godello, , , Hungary, India, Israel, Italy, Japan, Macedonia, , Grüner Veltliner, , , Mexico, New Zealand, Peru, Portugal, Czech Sylvaner, , , Republic, Romania, Russia, Serbia, South , , , , Africa, Switzerland, Turkey, Ukraine, United Carmenere, , , , States, Uruguay Monastrell, ...

100% GMO NATURAL

No residual limits. No safety time limit LalVigne ©

8 + 25 scientific papers

Improve ripening from veraison Foliar application

100% specific fractions of selected inactivated yeast Saccharomyces cerevisiae, non GMO.

American Society of Enology and Viticulture South African Journal of Enology and Viticultu- (ASEV, USA), International Organization of Vine re (SAJEV, South Africa), Food & Chemistry, and Wine (OIV), Macrowine... International Organization of Vine and Wine (OIV)…

9 LalVigneTM AROMA

Increased and advanced accumulation of aroma precursors

SKIN THICKNESS Increased skin thickness Giacosa et al. 2016

AROMA PRECURSORS THIOLS Increased aroma In thiolic varieties: increased compounds 3MH and 3MHA in wines Tomasi el al. 2017 Suklje et al. 2016

RESPECT BALANCE Without impact of berry Reduction of herbaceous / weight, , pH, or TA aggressive character Téllez et al. 2015 Tomasi et al. 2017

GLUTATHIONE STABILITY Increased concentration Higher stability of of GSH aroma compounds Šuklje et al. 2016 Suklje et al. 2016 LalVigne ©

10 3 kg /ha(6.6lb /2.5acre) 3 kg Recommended dose byapplicationonvines 1 treatment=2applications Dose Controlled byECOCERT SA F–32600 Product compliantunderNOP regulation. 889/2008 and according toCEn°834/2007 Product suitableinorganic farming Organic Agriculture Avoid extremestorageconditions. Store insealedoriginalpackaging. Non-flammable product. Storage Total weight:6kg. applications. Each bagsfortwo box contains 2x3kg 1 hectare(2.5acres)carton Packaging Non GMO. Saccharomyces cerevisiae. yeast. inactivated 100% specificfractionsofselected Composition Characteristics get aperfectdissolution. tely 10 timesitsweightinwater inorderto Suspend application Keep theagitatorrunningduring Dilute inwater foritsapplication Foliar application 1 2 cation (best10-12 days) Avoid losses leakage nd st Application =beginningofveraison Application =7-14 daysafter 1 1ª LalVigne (6.6 lb/2.5acre) 3 kg/ha LalVigne

TM Preparation & Application TM

AROMA 2ª inapproxima- (6.6 lb/2.5acre) 3 kg/ha

st appli- 11

©LalVigne LalVigneTM MATURE

Increased and advanced phenolic maturity

SKIN THICKNESS Increased berry skin thickness with Increases concentration of higher extractability of anthocyanins extractable anthocyanins Río Segade et al. 2016 Villangó et al. 2015

RESPECT TANNIN Without impact on berry Increases skin tannins weight, Brix, pH, TA Lissarrague et al. 2014 González et al. 2016

BALANCE QUALITY Reduction of herbaceous / Increased degree of aggressive character polymerization Tomasi et al. 2017 Villangó et al. 2015

12 Characteristics Foliar application

Composition 1 kg / ha 1 kg / ha 1ª (2.2 lb / 2.5 acre) 2ª (2.2 lb / 2.5 acre) 100% specific fractions of selected inactivated yeast. Saccharomyces cerevisiae. Non GMO.

Packaging 1st Application = beginning of veraison 3 hectares (7.5 acres) carton: contains 3 nd st separate boxes. 2 Application = 7 - 14 days after 1 applica- Each box contains 2x1 kg bags for 1 ha (2.5 tion (best 10-12 days). acres) Total weight: 6 kg. 1 hectare (2.5 acres) carton: contains 2x1 kg (2.2lb) bags for two applications. Total weight: 2 kg. Suspend LalVigneTM MATURE en in approximately 10 times its weight in Storage water and stir/agitate to mix. Non-flammable product. Store in sealed original packaging. Avoid extreme storage conditions.

Organic Agriculture Dilute in water for its application Product suitable in organic farming Keep the agitator running during the according to CE n°834/2007 and application. 889/2008 regulation. Product compliant under NOP Controlled by ECOCERT SA F – 32600 Avoid leakage losses. Dose 1 treatment = 2 applications Recommended dose by application on vines

1 kg / ha (2.2 lb / 2.5 acre). LalVigneTM Preparation & Application 13 Uniform veraison

LalVigneTM MATURE Time Lapse (English).

Visit the explanatory Time Lapse video of the veraison on the Lallemand Oenology Channel on YouTube LalVigne ©

14 Improve ripening from veraison. Uniform veraison. Homogeneous maturation

CONTROL

Cabernet Sauvignon, Ribera del Duero, Spain. 2016 Vines treated with LalVigneTM MATURE reached 100% veraison 7 days before the control vines.

15 Mode of action

RECOGNITION Recognition by plant receptors

ACTIVATION Plant respond activation

SECONDARY METABOLISM Stimulation of genes involved in the synthesis of secondary metabolites

GRAPE IMPROVEMENT Increased berry skin thickness Positive compounds extractability

WINE IMPROVEMENT More balanced wines LalVigne ©

16 significant, respectively significant, respectively p <0.05,0.01, 0.001, andnot significant differences at Sign: *,**,***,and “ns” indicate Average ±standarderror (n=90). phenolic quality. Foliar dryyeastatveraison: effect sprayapplicationofspecificinactive onberry skinthickness, aromaand Spsk μm 200 250 100 150 50 0 Chardonay as anthocyanins gene isdirectlyrelatedtothesynthesisofphenoliccompoundssuch MATURE intwomomentsofapplication(LVM A1 andLVM A2). This thetreatmentwithLalVigne ring anuntreatedcontrolversus O-glucosyltransferase) duringthegrape'smaturationphase,compa- This graphshowstheexpressionofUFGTgene(flavonoid 3 *** Impact ofLalVigne accumulation ofanthocyanininSangiovese. foliarsprayongeneexpressionand Impact ofaspecificyeastderived

Giacosa etal. 2016 MNE 0.0 0.5 2.0 2.5 3.0 3.5 1.0 1.5 Skin thickness 26-Jul 28-Jul 5-Aug12-Aug 26-Aug LVM involved withthesynthesisofanthocyanins A1 *** LalVigne LalVigne TM

MATURE Increased skinthickness b TM TM a

Control

Mature Aroma LVM ** A2 UFGT ontheexpression ofgenes directly b a application of significant increaseachieved withthe It canbeobservedinthegraph ments isshown. different varietieswiththedifferent treat- of Turin, theimprovement obtained in In thisstudycarried outattheUniversity thickness. LalVigne Filipetti etal. 2017. b LalVigne a TM

Time point 0 Time MATURE TM

Control Mature b LalVigne a ontheberry skin TM

AROMA and 17 Advantages for the viticulture

PROTECTION Increase berry skin thickness Lower berry break in the case of mechanical harvesting

SAFETY Advanced phenolic maturity and aroma precursors Possibility of advancing Reduce risks associated with late harvests (rainfall, frost)

HOMOGENEITY Facilitates the decision of the optimal moment of harvest Reduces heterogeneity after weather incidents (frost, hail…)

ECOLOGIC Authorized in organic viticulture

PROFITABILITY Complementary or alternative to cluster thinning and other management practices More balance grapes It allows to advance harvest and also reducing the loss of yield due to dehydration

18 Advantages for the oenology

INCREASE Grapes balance Skin compounds (anthocyanins, skin tannins…) Aroma precursors Glutathione (GSH)

REDUCE Less herbaceous / vegetable character of the grapes and wine Reduces wine aggressiveness in mouthfeel

SAVING Less need for oenological inputs (example, addition of skin tannin)

EASINESS Optimize maceration Fast release of compounds Reduces fermentation risks associated with excessively mature grapes

WINE IMPROVEMENT More balanced wine, concentrated and complex Allows the production of lower alcohol wines LalVigne © RESPECT Wines that convey the differentiation provided for each plot, for each origin

LONGEVITY Higher wine aromas stability

19 LalVigneTM experiences

Christian Roguenant. Jordan Harris. Enólogo. Baileyana Winery, Tarara , Leesbur Paso Robles, California, USA: Virginia, USA:

“After hearing about LalVigne in 2014, we “In our experience, we have repeatedly decided (with the cooperation of Scott seen a great increase in quality through Williams of Pacific Co.) to test the sensory analysis with LalVigneTM” products in two blocks. We use LalVigneTM AROMA on White Grenache and LalVigneTM MATURE on Syrah. We observed an earlier maturity in the treated area compared to the control and a Joe Wright. higher level of polyphenols in the finished Winemaker. Left Coast Cellars, wines. Oregon, USA:

“We observed the effectiveness of The chemical analysis was very similar, LalVigneTM MATURE in our experimental however, the wines showed great plot from the week after the first differences in the sensory analysis. application. Both on White Grenache and on Syrah, we At harvest the lignification of the bunch prefered treated wines that presented stem increased, advanced the maturity of more concentration and better maturity. the seed, the grape had more color and Improved fruity taste and mouthfeel. In the was more ripen. I preferred the treated treated Syrah block we noticed a greater blocks over the controls in cold years as complexity and a better balance acidity / well as in warmer years” tannin. In the 2015 we saw similar results in other treated blocks and we decided to extend the treatments to other varieties”.

20 Todd Webster. Brennan Vineyards, Comanche. Texas, USA:

"keeping the natural acidity in the vineyard can be a challenge In Texas and other hot climate regions around the US Our most challenging grape to ripen is Mourvedre. It is a late bud breaking grape Norrel Robertson which is great to avoid the spring freezes Master of Wine that hit Texas regularly.

The downside with Mourvedre is our hot “During the very dry and early harvest of climate during the growing season. We 2016 it became evident that many of the tend to have high pH wines with low Brix more aromatic cultivars such as Sauvignon grapes at harvest. Blanc would struggle to produce wines Our vineyard site is not conducive to with true varietal character in South Africa making a from our Mourvedre In the Daschbosch cellar of Uniwines in the grapes. Years ago, I decided to make dry Breedekloof Valley we decided to apply from this block. We were still getting LalVigneTM AROMA at veraison on a large high pH and low Brix fruit. block with a control to attempt to achieve

TM In 2016, I sprayed with LalVigne MATURE. Sauvignon Blanc with more aromatic The results were amazing.We harvested intensity in these hard conditions the treated block 20 days earlier than the In the blending sessions that followed the control block. treated wine stood out with more aromatic They both had the same Brix when each intensity and varietal character in a tasting block was harvested, but the pH was so session of over 30 Sauvignon Blancs“ much lower from the grapes treated with LalVigneTM MATURE. We will spray both blocks of Mourvedre this year (2017) with LalVigneTM MATURE and in the future.”

21 Frequently asked questions (I)

What differentiates LalVigneTM MATURE from Could you make a double dose application LalVigneTM AROMA? instead of two with the recommended dose? Our recommendation is based on the results of scientific and technical trials made. To get the best effectiveness, follow the recommendations. Increased and advanced accumulation of ++++++ ++ aroma precursors

Increased and advanced ++ ++++++ How much water should I use to make the of phenolic maturity application of LalVigneTM products? Vine recognition LalVigneTM Aroma LalVigneTM Mature Dilute the product in about 10 times its Skin thickness Increases Increases weight in water to put in suspension. Specific inactivated 100% 100% yeast Add to the tank of the spray machine with the Natural 100% 100% minimum amount of water that allows to Non GMO NO GMO NO GMO perform a homogeneous spray, avoiding Composition A B excess of water that can cause loss of Dose 2 x 3 Kg/ha 2 x 1 Kg/ha product by dripping.

Timing of Start veraison and Start veraison and Water acts as the treatment vehicle, what is application 7-14 days later 7-14 days later important is the dose of the product used.

22 At what point should I do the treatment? Can I mix LalVigne with other products? And in my case...? You can mix LalVigneTM AROMA and LalVigneTM MATURE.

1 kg / ha 1 kg / ha Avoid mixing when possible 1ª (2.2 lb / 2.5 acre) 2ª (2.2 lb / 2.5 acre) Do not mix with oils, alkaline products and lime sulfur solutions. No incompatibilities with other products were found. In case of mix, check the recommendations of the other product used and perform phytotoxicity test.

Real cases

% veraison 1st application 2nd application

< 5% < 5% +12/14 days after first application In case of not mixing, but the treatment with Recommendation 7-14 another product is going to be done right

st 5-30% 5-30% days after the 1 . away, what recommendation should I Optimum 10-12 days follow? 30-50% 30-50% 7 Days after the 1st TM 7 days after the 1st if Apply first LalVigne AROMA and/or 50-70% 50-70% 100% veraison is LalVigneTM MATURE. not reached Wait 48 H. Make only first Do not make 2nd 70% Apply the other product. application application

23 ©LalVigne Frequently asked questions(II) before applyingtheLalVigne Should Itake into accountpossiblerainfall since theapplication? What ifitrains before 48hourshave passed free periodofrain. if after each applicationthereisatleasta48h Yes, theeffectiveness oftheproductishigher 24 Rain before48hours 7 daysafter the1 application of Make the2 Make SITUATION after the1 application LalVigne TM st nd

st

Rain before48hours Repeat the2 application of after the2 application LalVigne ACTION TM products? TM nd

nd

LalVigne Residual Limits?(MRL). Do theLalVigne apply LalVigne How many days canIadvance harvest ifI product. bythisspecific the MRLwillbemarked Attention: harvested justafter theapplication. Although itisnotusual,grapescouldbe LalVigne some casesevenmore. in coldregionsandlongcyclevarieties.In regions andshort cycle varietiesand14 days clients whohaveadvanced5daysinwarm To somereferenceexamples,wehave give temperature duringripening,etc. intoaccount:grapevariety,should betaken There isnoexactvalue.Multiplefactors AROMA ? TM TM productsarefoodquality. productsdonothaveMRL. Ifitismixedwithanotherproduct, TM TM

products have Maximum MATURE orLalVigne TM

I make UREA foliar applications in some What product do you recommend for grapes white varieties. Can I also use LalVigneTM intended to make rosé wine? AROMA? In general, LalVigneTM AROMA if the vineyard Yes, LalVigneTM AROMA has a management and wine objective is to make complementary effect. Increases skin rosé. thickness and compounds present in it. It will If you make rosé to concentrate the red improve wine sensory characteristics and wines, LalVigneTM MATURE will give you provide greater longevity and complexity. better results. Both products can be mixed. In any case you will get good results.

Can I apply LalVigneTM AROMA on red varieties and LalVigneTM MATURE on whites? Yes, if you wish. In these cases it is a matter of wine style. We have clients doing it. They use LalVigneTM AROMA in red varieties to increase the aroma. Some use LalVigneTM MATURE in white varieties seeking the improvement of mouthfeel. What is usual is apply LalVigneTM AROMA on white varieties and LalVigneTM MATURE on red varieties.

25 Committed to wine from the vineyard

Wine is influenced by factors linked to The LalVigneTM project grows thanks to our viticulture, winemaking and consumer tastes. collaboration with universities, institutes, Wineries that are able to manage these wineries, grape growers and winemakers factors achieve a competitive advantage in from different countries. the market.

LalVigneTM MATURE and LalVigneTM AROMA have been tested through scientific, monitored and observational studies, which have shown the effect of their application in the vineyard, in the grape and in the wine

26 Bibliography

Elicitors and water stress. Effect on Syrah grapes & Influence of specific inactive dry yeast wine quality cultivated in Gruissan, France. treatmentsduring grape ripening on postharvest berry Duo et al skin texture parameters and phenolic compounds 2014 OIV Congress. Mendoza extractability S. Río Segade, S. Giacosa, M. A. Paissoni, C. Ossola, V. Impact on agronomic parameters in Vines and wine Gerbi, C. Suárez Martínez, F. Battista, quality of foliar treatments with specific fractions of J.Téllez Quemada, P. Vagnoli, L. Rolle yeast derivatives. 2016 Macrowine J. R. Lissarrague, J. Téllez, E. García, E. Peiro 2014 ASEV US. Texas Effect on berry skin thickness and anthocyanins of bailey A grape with the foliar spray application PhD Doctoral Thesis: Examination phenolic of specific inactive dry yeast. maturity of syrah grape variety. Institute of enology and viticulture, Univ. of Yamanashi Villangó Szabolcs. Masashi HISAMOTO 2015 Hungary 2017 ASEV JAPAN

Enhancing phenolic maturity of syrah with the Foliar application of specific inactivated yeast with application of a new foliar spray. action on phenolic and aromatic metabolism of Sz. Villangó, Gy. Pásti, M. Kállay, A. Leskó, I. Balga, grapes. A. Donkó, M. Ladányi, Z. Pálf, Zs. Zsóf D. Tomasi, A. Panighel, R. Flamini, L. Lovat ,F. Battista 2015 S. Afr. J. Enol. Vitic., Vol. 36, No. 3, 2015 2017 OIV congress

Foliar application of yeast derivatives on grape quality Impact of a specific yeast derived foliar sprayon gene and resulting wines expression and accumulation of in J. Téllez, V. González, E. García, E. Peiro, . J.R. Lissarrague I. Filippetti, C. Pastore, G. Allegro, E. Colucci, 2015 ASEV US G. Valentini 2017 ASEV US Application of wine-yeast derivates in viticulture, new ways of creating wine stiles Vine performance and wine quality of muscat H. Redl, M. Redl, C. Redl et al. hamburg cultivar after a specific inactivated dry yeast BOKU University of Natural Resources and Life application as adaptation strategy to climate change Sciences, Vienna, Austria D. Petoumenou, E. Xyrafis, C. Vassileioy, 2015, Der Winzer 07.08.2015 I. Dimakis and F. Battista 2017 Ampelos 2017. 4th International Symposium. Inactive dry yeast application on grapes modify Mediterranean Vineyards and Climate Change. Sauvignon Blanc winearoma K. Šuklje, G. Antalick, A. Buica, Z.A.Coetzee, J. Brand, L. M. Schmidtke, M. A. Vivier 2016 Food Chemistry 197 (2016)